Jeanne's Homemade Buttermilk Syrup

Homemade Buttermilk Syrup

Ingredients:

1 stick butter

1/4 cup buttermilk (or soured milk)

1 cup sugar

1 Tbls light Karo syrup

1 tsp Vanilla

1/2 tsp baking soda

Melt butter slowly in sauce pan. Add buttermilk, syrup, and Karo syrup. Bring to a boil. Reduce heat to low and add whisk in baking soda and vanilla. It will get very frothy. Turn off stove. (If you like it more caramely you can let it boil for up to 5 minutes.) Serve over pancakes, waffles, french toast, ice cream... you get the idea.

I've made it without Karo Syrup and vanilla and it's still very addicting! I usually double the recipe and save the leftovers in the fridge to heat up for another day. My kids won't eat waffles without it.

Tara's Cinnamon Roasted Almonds

1 egg white

1 t. cold water (can replace egg white and water with 1 T. flaxseed and 3 T. water)

4 C. almonds

1/2 C. sugar

1/4 t. salt

1/2 t. cinnamon

Pre-heat overn to 250. Grease 15x10x1" cookie sheet.

Lightly beat egg white. Add water and beat until frothy but not stiff (or stir together flaxseed and water). Pour over almonds and stir until well-coated. Stir together sugar, salt, and cinnamon. Pour over nuts and toss to coat. Spread on pan and bake 1 hour, stirring occasionally. Let cool and container.

Top with tortilla chips, a little sour cream & a fresh squeezed lime. Enjoy!!

Andrea's Homemade Oreo Cookies!

Cookies:
4 eggs
1 1/4 c soft butter
8 Tbls. Flour

Mix all together.
Bake on cookie sheets and make drops of dough as close to same size as possible.
Bake 350 8-10 minutes. Let cool

Filling:
2 1/2 c powdered sugar
Small cool whip
8 oz cream cheese ( softened)
1 tsp vanilla

Mix all together with hand mixer. Spoon between 2 cookies.

Refrigerate.

Best after 24 hours!!

Breanne's Slow Cooker Chicken Tortilla Soup

1 pound shredded, cooked chicken

1 (15 ounce) can petite diced tomatoes

1 (10 ounce) can enchilada sauce

1 small onion, chopped

1 (4 ounce) can chopped green chili peppers

1 clove garlic, minced

2 cups water

1 (14.5 ounce) can chicken broth

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon salt

1/4 teaspoon black pepper

1 bay leaf

1 (10 ounce) package frozen corn

1 tablespoon chopped cilantro

Place chicken, tomatoes, enchilada sauce, onion, green chilis, and garlic into a slow cooker Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.

Top with tortilla chips, a little sour cream & a fresh squeezed lime. Enjoy!!